Semisweet Chocolate (optional) – these can be chocolate chips, chocolate bars or whatever you have on hand. Just make sure it’s not unsweetened (unless you like to eat unsweetened chocolate…)

Equipment

Metal Spatula or butter knife

Sharp knife

Ice cream scoop or spoon

Cookie sheet

Parchment or Waxed Paper

Step 1: Cut open each stroopwafel. Warming them up in a microwave for 5-10 seconds will help to warm the caramel to make them easier to slice. Be careful! Have an adult help you with this step if necessary.

Step 2: Line a cookie sheet with parchment or waxed paper. Put the cookies caramel side up on the lined cookie sheet, and place in the freezer for 5-10 minutes. Just enough to harden the caramel and the cookie.

Step 3: (Optional) To add a thin layer of chocolate to the inside of each sandwich, break up chocolate into a small microwave safe bowl.

3a: Melt chocolate in microwave in 15 second intervals, at power level 5. Stir and repeat until melted.

3b: Take cookies out of freezer and spread a thin layer of chocolate over the caramel.

3c: Return cookies to freezer for 5-10 minutes, to harden chocolate.

Step 4: Time to add the ice cream! Remove cookies from freezer. Put 1 scoop of ice cream on 1 cookie half (the caramel/chocolate side, please!) Push the other side on top to complete the sandwich.

Step 5: (optional) you can run the side of your spatula to even out the edge of the ice cream around the edge of the cookie sandwich and roll in chocolate chips, shredded coconut , chopped nuts, or any other yummy addition.

Step 6: Freeze the sandwiches on a parchment or wax paper lined cookie sheet for 4-6 hours minimum. The parchment or waxed paper will keep the cookies from sticking to the cookie sheet. (it can also be used to wrap them afterwards.)